This is the best Gluten Free Brownie recipe.
A rich chocolate flavor, that roll-your-eyes-back-into-your-head chewy, fudgy texture, and the crispy, crackly top layer. Add whatever fixings you like (I prefer chopped walnuts), or leave it classically plain.
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Gluten Free Brownie Recipe Ingredients
These Gluten Free Chewy Brownies are made with very simple ingredients.
Dry Ingredients:
- High quality gluten free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
- Unsweetened cocoa powder. I used Hershey's.
- Granulated sugar
- Light brown sugar
- Baking soda
- Salt
- (Optional) Chopped nuts, such as walnuts or pecans, or chocolate chips
Wet Ingredients:
- Unsalted butter
- Eggs
- Pure vanilla extract
- Milk
Gluten Free Brownie Recipe:
- Preheat the oven to 350 F. Grease an 8x8 baking dish with butter or nonstick cooking spray, or line with parchment paper. Set aside.
- Add the melted butter, granulated sugar, brown sugar, and vanilla extract to a large mixing bowl. Stir (using a spoon - no electric mixers) until fully combined.
- Add in the milk, and then the eggs one at a time. Stir until just combined.
- In a separate medium-sized bowl, combine the dry ingredients (flour, cocoa, baking soda, and salt). Add the dry ingredients to the wet in intervals, mixing until smooth.
- Optional: Fold in the chopped nuts or chocolate chips if using, reserving ¼ cup.
- Allow the batter to rest for 10 minutes. This allows the rice flour to absorb the moisture, reducing any possible grittiness.
- Pour the batter into the prepared pan and smooth the top with a silicone spatula.
- Sprinkle the remaining ¼ cup of toppings over top.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are crispy. Allow the brownies to cool in the pan for at least 15 minutes before cutting into squares, ideally longer if you want clean cuts.
- Enjoy!
Equipment
You only need basic kitchen tools to make this Gluten Free Brownie Recipe. I recommend:
- A 8x8 baking dish or a brownie pan (especially if you love crispy edges)
- Silicone spatulas for smoothing the brownies
- Nonstick cooking spray
How to Store Gluten Free Brownies:
Homemade Gluten Free Brownies are best stored in an airtight container at room temperature for 2 to 3 days.
You can also freeze these brownies. Once ready to eat, set out a brownie and let thaw at room temperature for 30 minutes, or overnight in the fridge. Additionally, you can warm the gluten free brownies in the microwave for 10-30 seconds.
Tips for Making the Best Gluten Free Chewy Brownies:
- Do NOT use an electric mixer. A mixer will beat all of the air out of the batter and make the mixture too smooth. The final result will be more cakey brownies, and we're aiming for fudgy here.
- Allow the brownies to cool for at least 15 minutes before cutting and removing them from the pan. Ideally, if you can wait until they have fully cooled, they will firm up and make cleaner cuts.
- Top brownies with your favorite toppings such as chopped nuts (walnuts, pecans, hazelnuts), or chocolate chips/peanut butter chips, etc.
- Pairs well with fresh fruit, such as strawberries and raspberries, and whipped cream.
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Gluten Free Brownie Recipe - Easy Chewy, Fudgy Brownies
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Yield: 9 brownies
A very simple and incredibly chewy and fudgy gluten free brownie recipe. Add whatever brownie toppings you love.
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Equipment
Ingredients
Dry Ingredients:
- ¾ cup high quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
- ½ cup unsweetened cocoa powder I used Hershey's
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped nuts or chocolate chips optional
Wet Ingredients:
- 1 stick unsalted butter melted, slightly cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoon milk or water
Instructions
- Preheat the oven to 350 F. Grease an 8x8 baking dish with butter or nonstick cooking spray, or line with parchment paper. Set aside.
- Add the melted butter, granulated sugar, brown sugar, and vanilla extract to a large mixing bowl. Stir (using a spoon - no electric mixers) until fully combined.
- Add in the milk, and then the eggs one at a time. Stir until just combined.
- In a separate medium-sized bowl, combine the dry ingredients (flour, cocoa, baking soda, and salt). Add the dry ingredients to the wet in intervals, mixing until smooth.
- Optional: Fold in the chopped nuts or chocolate chips if using, reserving ¼ cup.
- Allow the batter to rest for 10 minutes. This allows the rice flour to absorb the moisture, reducing any possible grittiness.
- Pour the batter into the prepared pan and smooth the top with a silicone spatula. Sprinkle the remaining ¼ cup of toppings over top.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are crispy. Allow the brownies to cool in the pan for at least 15 minutes before cutting into squares, ideally longer if you want clean cuts.
- Enjoy!
Notes
Homemade Gluten Free Brownies are best stored in an airtight container at room temperature for 2 to 3 days.
You can also freeze these brownies. Once ready to eat, set out a brownie and let thaw at room temperature for 30 minutes, or overnight in the fridge. Additionally, you can warm the gluten free brownies in the microwave for 10-30 seconds.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!
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